Grease Trap Cleaning NJ NY PA

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Grease Trap Cleaning NJ NY PA

Grease traps, also known as grease interceptors and have been around for centuries. Most well run restaurants or food preparation facilities utilize the service of a grease traps or grease interceptors in an attempt to keep drain systems flowing freely, functionally properly and eliminating odors and decreasing the need for grease trap cleaning and pump outs.

The purpose of a grease trap is to limit the amount of fats, oils and greases (FOG) entering the septic tank, drain field and or city waste water treatment system. Depending on the amount of fats, oils and greases (FOG) a restaurant or food processing facility generates daily, will directly impact the effectiveness of a grease trap or grease interceptor and dictate the frequency of grease trap cleanouts.

Removal and collection of fats, oil and grease is vital to a smooth operating waste water treatment system. Facilities not utilizing grease traps, grease interceptors or some other type of fats, oil and grease separator will experience sewer lines clogs and drain fields blocked with fats, oils and greases, causing system failure, creating expensive repairs, interruption in service and down time.

Grease trap and grease trap interceptor cleaning will require a pump out and cleaning scheduled. Monitoring the output is required weekly or even daily with heavy gallons per minute (gpm) flow through rate. Systems will require testing and in most cases require a beneficial bacterial additive to assist in the digestion of fats oils and greases minimizing the amount of grease being released into the waste water treatment facilities.

Most larger municipalities utilizing central waste water treatment facilities located in states like NJ, NY, PA just to name a few, are creating grease trap task forces that are responsible for monitoring the amount of fats, oils and greases flowing into waste water treatment plants. The waste water treatment plants are charged with setting up allowable fat, oil and grease acceptable limits and guidelines to be followed by owners. Steps are then being taken to inspect restaurant and food preparation facilities, identifying violators. Owners will then be given suitable time to correct the violations or be issued a fine to be determined. This move has increased the awareness of the hazard, liability and cost of fats, oils and greases being released into city run waste water treatment facilities. This move by the municipalities will save local tax payers millions over time.

By: Bradley Skierkowski